2 1/2 lb. frying chicken, cut up
3/4 c. flour
1 1/2 tsp. salt
2 tsp. paprika
1/4 tsp. thyme
1/2 c. shortening
1/2 c. butter
1 chicken bouillon cube
1/3 c. hot water
1 tsp. lemon juice
1 tbsp. rosemary, crushed
1/2 c. chopped parsley

Shake chicken in first 4 ingredients. Melt butter and shortening in large pan. Put chicken in pan, skin side down. Dot with butter. Bake 30 minutes at 450 degrees. Stir bouillon, water, lemon juice in cup -pour over chicken. Sprinkle rosemary and parsley on chicken. Bake 30 minutes more, until done. Baste often.